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Friday, February 19, 2010

Today I'm posting a recipe for a Overnight French Toast Casserole. We made this for for our Valentines Day Breakfast. I've had a few people on face book asking about when I was going to post the recipe. It's been so crazy around our house so I apologize for not getting this post up sooner. This dish is very easy to throw together and perfect if you have overnight guests.

We had a pretty big day planned out, so I didn't want to be stuck in the kitchen trying to get breakfast together. I thought a overnight casserole would work out best. Mackenzie helped me assemble the casserole the night before, so this is a fun recipe to get your kids involved in the kitchen. Mackenzie did everything except the baking part. You can use just about any type of bread to make this recipe.

Plus it is a great way to use up any leftover bread you have hanging around. I have tried other recipes for overnight french toast and have been disappointed with the end result. We always have hamburger and hot dog buns left over from a meal so they work perfect as well.

Usually from any given dinner meal we always have leftover bread.This is the first recipe I found that isn't really soggy inside. Now it is soft inside since the bread is soaked up with the yummy milk and egg mixture over night. But it wasn't a runny soggy mess.
This french toast casserole turned out perfect and was so crispy on top. Some people still might have a problem with the middle being a little soft. You have to keep in mind that it's an overnight casserole.

The kids and I filmed a video, so you could see what it looks like from fridge to finished product. Just click on the link for Overnight French Toast Casserole and you can view the video. The embedded video code was messing up the post, so I removed it and just added the video link.

Hi Colleen, The cinnamon swirl with cream cheese sounds wonderful. I haven't ventured out yet. Tomorrow my dh has a fishing tournement all day so I plan on heading out to Garden Ridge and Micheals. Wish me luck.

This looks so good. I have been a follower for a while, love your recipes! I wanted to tell you of a giveaway on my blog if you want to enter, just visit and leave a comment. Im giving away a gourmet cupboard heavenly chocolate pie mix. Thanks Tina!

Oh I found you..I just posted on my blog your french toast recipe, when I wrote it down I didn't put where I got it...But I found you. We made this last night and had this morning and it was a huge hit..very very good. Thank you for posting and I will go back to my blog and give you the much deserved credit...Have a wonderful day.seasons of life/ Jolyn

I have a NEW favorite website. Although I also like Christie Jordan's Southern Plate a lot too. In fact, I started up a new theme on my blog for Sundays - GivingNSharings Sunday Recipes. Thanks for giving me more work. LOL

I'll be back, I'm following you now.Tina "The Book Lady"http://www.familyliteracyandyou.blogspot.comhttp://givingnsharing.blogspot.com

This is wonderful, I love to make it on a cold morning, especially when the family is home for the Holidays....even have made it for late night when they are arriving very late....they associated this with "coming home"!

Thanks so much for this wonderful recipe. I omitted nuts, and made this for our Christmas Brunch at the farm this year. It was a hit. I went back for seconds it was so yummy. Crunchy top with yummy middle and bottom.

I made this while vacationing in Sweden and I have to admit I had to substitute a couple of ingredients due to limited access. This still turned out awesome! My skeptical hubby loved it. Your recipes never let me down.

I made something similar, but with a couple of twists. 1/2 of the brown sugar mixture was layered in the bottom with the butter and then the entire thing was inverted into another identical pan for the last 10 min of baking. This allows the excess moisture to be evenly spread through the bread and makes a caramel glaze on the top. Watch closely for over cooking in the last 5 min tho. Also, inverting a 9x13 hot pan is not for the feint at heart.

I WAS LOOKING FOR A CHEESY CHICKEN AND SPAGHETTI RECIPE, AND CAME ACROSS YOUR WEBSITE; KNOW I AM TOTALLY IN LOVE WITH YOUR SITE IT IS SO AMAZING I HAVE BEEN ON HERE FOR ALMOST AN HOUR AND HALF. I JUST LOVE YOUR RECIPES. THANKS

Hello! This recipe looks delish and I can't wait to make it for my in-laws for Thanksgiving morning. I bought a fresh loaf of french bread to use (from the grocery store bakery). Will one loaf be enough for the amount of egg/milk called for? I plan to cube the bread.

What kind of bread is the best to use with this. I bought french toast bread today in the bread isle but I'm worried that it may end up being soggy since it's normal bread but just thicker. Could you tell me exactly what kind of bread you used for this, maybe the brand name? I want to do it just like yours! Thanks for all of the great recipes! :)

just wanted to remind anyone curious about using regular sugar instead of brown sugar that brown sugar can be made pretty easily. My son and I needed to some for choc. chip cookies and were out...we tossed the required amount of reg.sugar into the kitchenaide and slowly drizzled molasses until it looked the part. once you add the molasses turn up the speed before adding any more it helps get it to meld better since at a lower mixspeed it seems lacking.

I am have a sunday brunch engagement party with about 40 people. My goal is all food prepped the night before!!!! This one looks great. Does anyone know how much it serves (keeping in that half of the guests are young adult men!). Thanks

I make something very similar to this. But I don't let it sit overnight or at all for that matter. And mine is not soggy at all. I'm wondering if people have a sogginess problem if it's attributed to letting it sit. Maybe try only a few hours or not at all next time? Mine is still soft but not one bit soggy. Maybe this helps some people! Always a hit when I make it!!

Fabulous recipe! We made it for the first time this Christmas and it was votes family favorite and a definite keeper! Even my son who doesn't like eggs polished off his entire plate! Thank you for sharing and merry Christmas!

To question #39, I made the morning of Christmas, simply followed the directions and stuck it in the oven. turned out AMAAAAZZZING!!! My honey doesn't like bread pudding, so the texture to this recipe was realllllly important. I added dollops of butter to the top and covered with foil. after the set time was done, I cooked an additional 10 to 12 minutes without the foil on and it gave the top a nice crispy buttery topping. We will be making this again, since I can't wait to just have it one time a year lol!Thank you for sharing your recipe, this made my family very happy Christmas morning!Blessings from Ca,Jen

I followed the recipe -- but cut the butter in half--(just seemed like a lot) then my sister said NO NO use all the butter -- but I had already to go -- so I drizzled the other 1/2 on top and put in fridge overnight-- Baked in the am as per recipe instructions and it turned out great! My family was 1 hr late so left on 150 in the oven to keep warm and still was great. I will make this again -!! Have ready the day before and -- just put in the oven-- I am all for that!That is why I make the egg strata and Hash Brown Casserole.Thank you --added so much to my Christmas Brunch--

Thank you. Thank you. Thank you. This recipe is just OMG delicious !!! I made this last week, just as the recipe directed and it turned out fabulous. Don't change a thing ! Yesterday, we had friends over for breakfast and I made this again. This time, the only thing I added was after the first layer of texas toast, I used an 8 oz container of Mascarpone cream cheese( at room temp-easier to spread on bread); then the sugar mixture, etc. It was amazing and our friends just raved and raved and raved.I absolutely will be making this again and again.

Making it as we speak. I used actual french bread because I think it will be less soggy. Last night I was worried there wasn't enough custard in it because the top layer was only soaked on top. But I notice now that the bottom layer is soaked enough that simce.it touches the bottom top that helps keep the top moist. Figures crossed ill post again once its done

My family LOVES this casserole! It's so good it makes me wanna jump out of bed and eat immediately. :-) I use homemade bread and only 3/4 cup of brown sugar (I use sucanat) and it works fantastic. I actually just made another one for the freezer as I am working on new-baby-food-prep. Thank you!

I just made the Overnight French Toast recipe and when I first took it out of the oven I was a little leary because the bottom was not firm. However, once we tasted it....Wow! This is to die for. Its more like a bread pudding but wonderful. The carmelizing on the top was amazing. I've already had people ask me for the recipe and I was happy to share it and Mommy's Kitchen with them all. Thank you for a delicious recipe.

I love to make this and I recommend checking the day old bread section at your market if u don't have enough old bread on hand - the day old is a little more dry and absorbs the milk mixture well. Occasionally I find great flavored breads to use there - making this with day old cranberry orange bread tonight for brunch tomorrow - great hints on your site!!

This is the best....just like my mom used to make. I lost this recipe last time I wanted to use up my old bread and used another recipe and the kids wouldn't eat it! So glad I found this again...I have lots of bread ends to use up!

EXCELLENT recipe!!....PERFECT on the palate!In the past year, I've tried several similar recipes for breakfast parties, and every one of them was soggy at the bottom. Honestly, I was a bit skeptical about this one too because of the melted butter at the bottom of the pan, but it was PERFECT!!! I made it last night, refrigerated it, and baked it this morning for 9 people.....and there was a little left over for tomorrow. This one's getting written down!! Thank you!-Kate

I have made this many, many times for church brunches and events. It doubles well to go in full size commercial pans. Our favorite bread to use is brioche (to die for!!), but have used literally whatever is on hand and it works great. Use Ceylon Cinnamon and freshly grated nutmeg for the most punch. ;-)

Made this yesterday, we're on a super tight budget and this was economical and yummy. Used leftover bread, hotdogs buns of course, and sprinkled a little powdered sugar on top and nobody asked for syrup, that's a first in my house. Only regret I didn't make more, but my son is going to make another tonight. So easy and delicious!